Chicken Roulade with a Fricassée of Mushrooms

FREE RECIPE PREVIEW

Ingredients — preview

• 3 tablespoons vegetable oil
• 10 ounces white mushrooms trimmed, cleaned, and sliced thin
• 1 small leeks white part halved lengthwise, washed, and chopped
• 2 cloves garlic minced
• 1/2 teaspoon thyme chopped
• 1 tablespoon lemon juice
• 4 ounces dry white wine
• 1 tablespoon parsley chopped
• 1 teaspoon coarse salt
• 1/2 teaspoon pepper
• 4 each chicken breast boneless/skinless, 6-8 ounces each

Preparation — preview

1. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Add mushrooms and cook, stirring occasionally, until all moisture has evaporated and mushrooms are golden brown, 8 to 11 minutes.
2. Add 1 tablespoon oil and leek; continue to cook, stirring frequently, until softened, 2 to 4 minutes.
3. Add garlic and thyme, and cook, stirring frequently, until fragrant, about 30 seconds.
4. Add 1 1/2 teaspoons lemon juice and cook until all moisture has evaporated, about 30 seconds.
5. Transfer mixture to bowl of food processor. Pulse mushroom mixture in food processor until roughly chopped, about five 1-second pulses.
6. Transfer mushroom mixture to bowl and add 1 1/2 teaspoons parsley, salt, and pepper. Using rubber spatula, fold together ingredients until well combined. Check for taste and adjust seasoning as needed.
7. Lay out a large sheet of plastic wrap and dampen it with a few drops of water.
8. Lay the trimmed chicken breast skin side down on the plastic wrap and fold over the remaining plastic wrap on top of the chicken.